If your long-term storage plans include flour and cornmeal, this is a fantastic treat to serve alongside chili, soup, or any other meal. This recipe calls for fresh eggs, but if you don’t have a source of eggs, there is a substitution below.
Ingredients
1 cup all purpose flour
1 cup cornmeal
⅔ cup white sugar
1 tsp salt
3 ½ tsp baking powder
1 egg
1 cup milk
⅓ cup vegetable oil
Instructions
Preheat oven to 400°. Lightly grease a 9” round cake pan. Mix all ingredients in a large mixing bowl, and then pour into cake pan. Bake for 20 to 25 minutes until a toothpick comes out clean.
NOTE: If you do not have access to raw eggs, you can substitute 1½ tblsp of vegetable oil, 1½ tblsp of water, and 1 tsp baking powder for each egg.